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A steaming bowl of roasted vegetable soup, garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Souproasted vegetable soup

This Perfect Roasted Vegetable Soup is a delicious and healthy way to enjoy your vegetables. It's quick to prepare and packed with flavor, making it an ideal meal for any day of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 lb carrots peeled and chopped
  • 1 lb parsnips peeled and chopped
  • 1 red onion chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Soup Base
  • 6 cups vegetable broth
  • 1 14.5 oz can canned diced tomatoes undrained
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
For Serving
  • 2 tbsp fresh parsley chopped
  • crusty bread for serving
  • Parmesan cheese optional

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender (or regular blender)

Method
 

Roast the Vegetables
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss carrots, parsnips, red onion, celery, and garlic with olive oil, salt, and pepper on the prepared baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
Simmer the Soup
  1. Transfer roasted vegetables to a large pot, then add vegetable broth, diced tomatoes, thyme, and rosemary. Bring to a simmer.
  2. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
Blend and Serve
  1. Carefully blend the soup with an immersion blender until desired consistency is reached; alternatively, transfer in batches to a regular blender. Season with additional salt and pepper to taste.
  2. Ladle into bowls and garnish with fresh parsley, then serve hot with crusty bread and optional Parmesan cheese.

Notes

For an extra creamy texture, you can add a splash of coconut milk or heavy cream at the end. Feel free to substitute other root vegetables like sweet potatoes or butternut squash for carrots and parsnips.